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Roasted Zucchini Salad with Heirloom Tomatoes & Feta


Funny story how this recipe came together.


When I was teaching my high school camps in July, I planned on teaching a zucchini salad with avocados. I had purchased one of those mega bags of a dozen avocados. As it sometimes happens though, all signs indicated that the avocados were ripe and should have been at peak, each and every one of them was rotten and brown on the inside.


So I was faced with 16 hungry looking teenagers and the need to improvise!


We roasted our zucchini like we would have anyway and then raided the refrigerator. Heirloom tomatoes & feta that I was going to use in another recipe, some parsley and a simple vinaigrette with red wine vinegar, chopped garlic, olive oil, salt, pepper and sugar. 

We gently tossed all the ingredients together and voila!


Can I just say the kids LOVED it! And I know this to be evident in the fact that they all packed little baggies to take home so their parents could taste as well. Since then, this no mayo, no hassle and healthful zucchini salad is a staple in my home and one I love to make with steaks or any grilled meat.


So good! See for yourself!

Recipe for:

Shopping list:

3 green zucchinis

2 yellow squash

2 tbs olive oil

1-1/2 tsp kosher salt

1/2 tsp ground black pepper

1 large red/yellow or 2 medium heirloom tomatoes

Spanish red onion, to yield 1/2 cup full thinly sliced

parsley leaves, 1/2 cup packed

1 cup feta cheese, crumbled from a block


Vinaigrette:

3 tbs olive oil

2 tbs red wine vinegar

1/2 tsp kosher salt

1/4 tsp ground black pepper

2 peeled garlic cloves


Preparation: Preheat oven to 350 deg.F.

Zucchini & squash: Cut and discard top. Cut into 2" long cross-sections. Cut each 'cylinder' into 1/4" thick lengths.

Tomatoes: Cut and discard the woody top. Quarter and slice into 1/4" thick slices.

Onion: Peel, cut top, discard skin. Quarter and slice as thin as possible

Parsley: Finely chop and set aside.

Garlic: Peel, crush and finely chop the garlic.

Feta: Crumble into large chunks and set aside.


Method:

Line a 11" x 17" roasting pan with non-stick baking spray and glue parchment paper over it.

In a large mixing bowl, combine the zucchini, olive oil, salt and pepper and toss to thoroughly coat the veggies with olive oil.

Spread the zucchini and squash in a single layer on the roasting pan and roast for approx. 30-40 minutes until the veggies are tender. Remove from the oven and allow to cool for 15 minutes or so.

Vinaigrette: In a screw top jar, combine all the ingredients for the dressing. Close tight and shake vigorously so the dressing is thoroughly combined.

In a large serving bowl, combine all the ingredients for the salad: zucchini, tomatoes, onions, parsley & feta.

Drizzle and toss with the dressing. Taste and adjust seasoning.

Make ahead tips: Roast the veggies and set aside in an air-tight container the previous day. The salad can be assembled several hours before without the dressing & up to 1 hour before serving, once the dressing is added.  


Enjoy!


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